Orange chicken is one of my favorite dishes at the local Chinese restaurant. In this recipe, bright citrus flavor from the orange juice (plus the Blood Orange Olive Oil) is a great match with the savory elements of the soy sauce. Once again, I baked the wings instead of frying them. In my opinion, they're much more tender and you save calories!
1/3 cup fresh orange juice
Zest from one orange
1/2 cup Blood Orange Olive Oil
1 T. minced garlic
1/4 cup soy sauce
2 T. brown sugar
1 t. salt
1/2 t. freshly ground black pepper
1/4 t. dried red pepper flakes
3 lbs. chicken wings, separated and tips removed
Preheat oven to 250 degrees F.
In a large bowl, whisk together the orange juice, orange zest, olive oil, garlic, soy sauce, brown sugar, salt, pepper, and red pepper flakes.
Add the chicken wings and toss to coat.
Spray a large baking sheet with non-stick spray (use two if needed so the wings won't be crowded). Arrange the wings in a single layer.
Add the orange mixture to a small saucepan. Bring to a gentle simmer over low heat for about 10 minutes.
Add the orange mixture to a small saucepan. Bring to a gentle simmer over low heat for about 10 minutes.
While the sauce is simmering, bake the wings for 30 minutes. Remove from oven, turn the wings over, and baste with the remaining orange sauce.
Increase oven temperature to 400 degrees F. and bake for an additional 20-30 minutes. Watch carefully, so the wings don't burn.
Serve with stir fry veggies or rice. And LOTS of napkins.
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